Today’s Recipe: Easy Gluten-free Quiche

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EASY GLUTEN-FREE QUICHE

PREP TIME: 40 MINUTES
COOK TIME: 25 MINUTES
MAKES: 6 SERVINGS

Filling:
2 T butter
1 green pepper, seeded and diced (about 1 1/4 cups)
1 small zucchini, quartered and sliced (about 1 cup)
8 crimini mushrooms, halved and sliced (about 1 1/2 cups)
3 asparagus spears, sliced (about 1/4 cup)
3 green onions, sliced (about 1/2 cup)
4 slices cooked bacon, diced (about 1/2 cup)
2/3 cup shredded sharp cheddar cheese, divided (about 2 2/3 ozs)
2/3 cup feta cheese, divided (about 3 ozs)

Crust:
1 cup milk
3 eggs
1/2 cup Budget Mix® All-Purpose Gluten-free Baking Mix
3 T fresh minced basil
1/4 t salt
1/8 t pepper
fresh diced tomatoes for serving (optional)

1. Preheat oven to 400°F. Lightly butter six 8-oz ramekins (we used Staub cast-iron 8-oz mini cocottes) and place on a baking sheet.
2. Add butter, green pepper, zucchini, mushrooms, asparagus, and green onions to a large skillet. Sauté over medium heat until vegetables are tender-crisp (7-10 minutes).
3. Add bacon to vegetables and divide mixture evenly between ramekins (about 1/2 cup per ramekin). Evenly divide 1/3 cup each of cheddar and feta between ramekins.
4. In a medium bowl, whisk together milk, eggs, Gluten-Free Budget Mix, basil, salt and pepper. Pour over vegetable mixture, dividing evenly among ramekins (about 1/3 cup per ramekin).
5. Bake for 20 minutes, or until a knife inserted in the center comes out clean. Sprinkle remaining cheddar and feta over tops of ramekins and bake an additional 5 minutes. If desired, top with fresh, diced tomatoes before serving.

Gather ingredients.

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Preheat oven to 400°F. Lightly butter six 8-oz ramekins (we used Staub cast-iron 8-oz mini cocottes) and place on a baking sheet. To a large skillet, add 2 T butter.

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Add 1 seeded and diced green pepper (about 1 1/4 cups).

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Add 1 small quartered and sliced zucchini (about 1 cup).

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Add 8 halved and sliced crimini mushrooms (about 1 1/2 cups).

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Add 3 sliced asparagus spears (about 1/4 cup).

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Add 3 sliced green onions (about 1/2 cup).

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Sauté over medium heat until vegetables are tender-crisp (7-10 minutes).

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Add 4 slices diced cooked bacon (about 1/2 cup) to vegetables.

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Divide mixture evenly between ramekins (about 1/2 cup per ramekin).

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Evenly divide 1/3 cup of cheddar between ramekins.

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Evenly divide 1/3 cup of feta between ramekins.

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Add 1 cup milk to a medium bowl.

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Add 3 eggs.

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Add 1/2 cup Budget Mix® All-Purpose Gluten-free Baking Mix.

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Add 3 T fresh minced basil.

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Add 1/4 t salt.

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Add 1/8 t pepper.

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Whisk to combine.

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Pour over vegetable mixture, dividing evenly among ramekins (about 1/3 cup per ramekin). Bake for 20 minutes, or until a knife inserted in the center comes out clean.

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Evenly divide remaining 1/3 cup of cheddar between ramekins.

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Evenly divide remaining 1/3 cup of feta between ramekins and bake an additional 5 minutes. If desired, top with fresh, diced tomatoes before serving.

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Leave a comment 2 Comments

  1. Winnie Nielsen says:

    I love quiche and often make one for dinner when the “larder” is running low. The idea of adding the baking mix on top, however, gives it a new twist and look. I bet it is delicious! What’s not to like about all the veggies you put in there?

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